chicken mushroom spinach lasagna recipe
A hearty and flavorful Chicken Mushroom Spinach Lasagna featuring layers of tender chicken, sautéed mushrooms, and vibrant spinach, all enveloped in creamy ricotta and melted mozzarella cheese. Perfect for family dinners or gatherings with friends.
Ingredients
- 2 cups Cooked chicken
- 4 cups Fresh spinach
- 2 cups Fresh spinach
- 15 oz Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 12 sheets Lasagna noodles
- 3 cups Marinara sauce
- 3 cloves Garlic (minced)
- 2 tbsp Olive oil
- To taste Salt
- To taste Salt
Instructions
- Cook the Vegetables: In a spacious skillet, warm the olive oil over medium heat. Add the sliced mushrooms and minced garlic, cooking until golden brown and any liquid has evaporated, about 5-7 minutes. Toss in the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper based on your taste preferences.
- Combine with Chicken: In a large mixing bowl, mix the sautéed vegetables with the cooked chicken.
- Preheat Your Oven: Set your oven to 375°F (190°C).
- Start Layering: In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place four lasagna noodles on top. Spread half of the chicken and vegetable mixture over the noodles, followed by dollops of ricotta cheese and a sprinkle of mozzarella. Repeat the layering process, finishing with a final layer of noodles topped with marinara sauce and the remaining mozzarella and Parmesan cheese.
- Cover and Bake: Tightly cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Serve with a side salad and garlic bread.
Notes
- You can prepare the lasagna a day ahead and keep it in the refrigerator. Warm it up in the oven or microwave until heated through.
- Feel free to customize the recipe by adding your favorite vegetables.